How to buy fresh radish, how to buy white radish and carrot

Radish is called white radish in the Shanghai market. In terms of vegetable commodities, radishes are divided into three types: long radish, round radish, and small carrot. No matter what kind of radish it is, it is better to have a round root shape and smooth skin.

Generally speaking, the skin light is often thin, so the skin light is the first. The second one is heavier, heavier, and heavy in the hand. If you master this well, you can avoid buying hollow radishes (radishes with chaff hearts, fleshy chrysanthemum hearts).

Third, the skin color is normal. The "oily" (translucent patches) of the skin not only indicate that it is not fresh, but may even be frozen in some cases (severely frozen radishes, the skin and flesh are separated after thawing, and they are easily identified), and the radish basically loses its edible value. Fourth, you can't be greedy for radishes, and the best policy is to take medium and small turnips.

This kind of white radish has a relatively tight flesh, is relatively full, and burns out into powder, soft and glutinous, and has a good taste.

The selection of radishes is mainly determined by two aspects: use and quality. Radish for raw consumption: varieties include Jinan Qingyuan crispy, Huaixian radish, Beijing Xinmei, Tianjin Weiqing.

It is characterized by its high sugar content, sweet taste, and dense and crispy meat. For edible radish after ripening: varieties include Beijing Da Hong Pao, Lantern Red, Beijing Nongda Red, Shandong Xuecheng Carrot, Lanzhou Winter Radish, Hangzhou Long Radish, Shaanxi Carmine and so on.

It is characterized by low sugar content, light taste, white meat, fine meat, less moisture, hard raw food, and not brittle pickling, so it is mainly used for cooked food. Radish for pickling: varieties include Beijing Lubafen, Jinan Touding White, Beijing Ivory White, Hangzhou Xiaochangbai Radish, etc.

It is characterized by a firm and dense meat, hard and crispy, with little moisture, crisp and tender after pickling, and has a fragrance. When choosing radish, the common requirements are that the individual size is uniform, no chaff, black heart and moss, fresh, crisp and tender, no bitter taste, fresh with tassels, and no yellow rotten leaves.

White radish should choose the kind of radish that is white all over, and the root is green and has a little spicy taste, which is not considered a real white radish; Carrots with a small core diameter are preferred, which can be seen from the top of the carrot, the thicker the top, the larger the core inside, and the less meat there is; Radish should choose one with fewer whiskers, and the more whiskers, the more tendons there are. The same applies to the selection of large turnips. The heart of the beautiful radish should choose the thin roots, the thick roots of the tendons are not good.

In terms of practice, white radish is generally stewed with beef and mutton; Green radish is generally used to pickle dried radish; Carrots are often used in stewing and stir-frying; Xinmei is generally used for cold dressing, and can also be used for stuffing and soup; Radish and cherry radish can be eaten raw.

First of all, let's talk about white radish:

1.Look at the color: White radish, as you can tell from the name, is white.

Actually, it can't be said that it's all white, the color is white, off-white, and if you have a little dirt, it's yellow-white. If it's yellow-orange, it's probably a carrot. ,2.

Look at the skin: When choosing a white radish, it is best to choose a large one with a regular shape, so that it is easy to peel. In addition, if there are more potholes on the surface, then choose carefully, there may be insect infestation.

3.Look at the feel: A good radish has a relatively firm feel. If you pick it up and feel lighter, then it may be hollowed out inside, and it is very water-deficient, then, like cotton, it has no great edible value. Pick the radish to pick a heavier one, so that it is fruitful.

4.Break it open: The radish is relatively easy to break, and you can twist the radish with your hands.

After twisting, the quality of the radish can be seen in the fracture. If there are more small holes, then it may be a little hollow, so you should choose carefully. If it looks relatively fresh, then you can choose.

5.Tasting: White radish can be eaten raw, just taste it to know how it tastes. It's delicious when eaten raw, and it tastes good when cooked.

And then there's the carrot:

1.The appearance of the carrot: everyone is choosing'At the time, carefully observe the appearance of the carrot for cracks, insect eyes, etc. When choosing, you should mainly choose those with a smooth appearance and no scars.

2.The size of the carrot: In fact, when choosing carrots, don't choose too large. Don't pick and choose if it's immature, it's okay to be medium-to-small.

3.The shape of the carrot: Some are thick cylinders on the top and bottom. And some are pointy. It is recommended that you pick some cylindrical ones, which will feel slightly sweeter. If you don't like cylindrical ones, you can also try pointed ones.

The color is natural orange yellow.

5.The weight of the carrot: If it is very light when picking, then it should be stored for a little longer. Mainly choose some weighty, heavy ones, you can do it.

1. Open appearance: Under normal circumstances, the skin of radishes that absorb less water during the growth process is smoother and the flesh is more delicate, so everyone chooses a smooth skin when buying radish.

2. Weigh the weight: We often hear people around us say that the radish we buy is bran, and we can't eat it at all.

3. Look at the inside: when buying a radish, we can break it open and see, if there are many small holes in the radish port, it means that the radish has begun to hollow, and it is resolute not to buy such a radish, if the port is very smooth, it means that this is a fresh radish.

4. Look at the radish skin: If you see a radish with translucent patches when you buy it, don't buy it, which means that such radish is not fresh, and it may have been frozen, and it has little nutritional value.

5. We buy radishes as much as possible to choose medium-sized and small ones, because such radishes have firm flesh, good taste, and full nutrition.

<> "How to buy carrots.

Carrot is known as "little ginseng", we can often see it on the dining table, its nutrition is very rich, and there are many benefits to eating often. If it's cold today, I believe that many people should often buy some vegetables to hoard at home, and keep them for winter to eat slowly, such as carrots, which are also one of the vegetables that are better to store.

When it comes to this carrot, do you know how to buy it?If you buy a bad carrot, wouldn't it be a waste of money if you can't eat it, especially pay attention to these 3 kinds of carrots, even the vegetable sellers themselves don't eat them, and many people often buy them to eat.

1. If you are too big or too small, you can't ask for it.

Many people know that when buying cucumbers, you have to pick a small one, after all, it is fresh, and you have to pick a thick one to buy leeks, so what kind of carrot do we have to choose?That is, medium, because the carrot is too big, it means that it is too old, there is no water, and the nutrients are almost consumed, and if it is too small, it may not be fully ripe, the nutrition is not sufficient, and the taste is definitely not good, so we have to pick the medium one, the taste is crisp, and the moisture and pre-camp auspiciousness are also sufficient.

2. The epidermis is incomplete.

When we buy carrots, we should choose the kind of carrots with a smooth surface, no wounds, no cracks, no insect eyes, and the color should not be too dark.

3. If the weight is wrong, you can't ask for it.

If we pick carrots in a pair of carrots of similar size, then we have to weigh its weight, we must pick more weight, which means that the moisture is more abundant, and it is fresher.

<> "The first point, look at the tail.

We all know that radishes grow in the ground, so after our radish grows to a certain extent, it will have some small tails on its tail, and this kind of one with a small tail is better. When we see a small tail, we should also pay attention to its shape, some of which are relatively straight and thicker. There are also some that are more curved and thinner, so we must choose the fine ones when we choose, and the taste will be better if they are fine.

If the small tail is thicker, it may be old, and it does not taste so good, and there is not so much moisture. When you choose, you must look at the small tail of the radish and choose the thin one.

The second point is to look at the roots.

When we pick a radish, we also look at its roots. Generally, fresh radish roots are relatively green, and some will have leaves. If you see that the leaves on the top of its roots have wilted, or there are no leaves, we try not to pick them.

If we want to choose, try to choose the ones with more green roots or some fresh leaves, which are the fresher radish.

The third point is to look at the epidermis.

When we buy turnips, we should also observe whether there are cracks on its surface, or rotten places, and if there is, we should not choose. If you have cracks, you won't be able to buy them for a long time, and they don't taste good. When you buy a radish, you must look at whether its surface is relatively smooth, and if you want to buy it, you must buy a smoother one without cracks.

Fourth, take a look.

When we buy turnips, we can also pick up two radishes of the same size and weigh them. Because we can directly feel whether the moisture inside the radish is the same as when we use our hands, if there is a heavier one, we can choose the heavier one. In the case of two radishes of the same size, if one of the two radishes is heavier, the other is heavier and has more water, so it is recommended that you choose a heavier one.